Screaming Potatoes Recipe -
Screaming Potatoes Recipe

Screaming Potatoes

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"This sounds like such a simple recipe that many people pass it up ...DON'T! Cooking new potatoes this way makes them taste wonderful, especially with gobs of fresh butter. You must have a cast iron pan to do this. The stove-top browning makes the skins crunchy and out of this world. Originally submitted to "

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Original recipe makes 4 servings Change Servings


  1. Place the potatoes in the bottom of a large cast iron skillet. Place about 2 tablespoons of water in the bottom of the pot and sprinkle with the salt. Cover tightly and place over low heat. Cook for 40-50 minutes. Do not lift the lid during this time. Occasionally give the pan a shake.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2004

In historical circles we call these "stoved potatoes, or stovies". They are indeed a treat and go well with any meat recipe. They can be "kicked up" for serving with beef by adding a tablespoon of horseradish to the cooking pot. Adding grated onion also adds a kick. Great treat for those who love potatoes.

Most Helpful Critical Review
Sep 28, 2009

They didn't scream, nor did they crisp and they were just so-so. Not worth the effort.

Mar 21, 2005

Great! I do recommend leaving the lid off and letting the water boil out and the potatoes get a little crusty. These were yummy and a big hit!

Aug 17, 2004

These were quite good. I took the lid off and let my skillet go dry for the last 5-10 minutes, this crisped up the skins a little.

Jul 04, 2010

I've made these twice now, and they didn't scream, and they didn't crisp, but they were still some of the best potatoes I've ever eaten. They are on my permanent "to do" list. It's the perfect recipe for those little tiny potatoes that find their way to the bottom of the bag. Skip the butter, too. They're great just as they are!

Feb 24, 2006

I have an iron Lodge skillet that came with a lid that works great for this recipe and any other that needs a good seal. The potatoes came out great. I loved the salty flavor.

Aug 06, 2005

very good and very easy. these were a nice change of pace. i served them with NY Strip steaks and on the recommendation of someone else, I added horseradish to the mix. Took the lid off the last 5 to 7 mins and they came out perfect. Thanks!

Jun 08, 2009

These potatoes are the best; I did not have a tight fitting lid, so I dissolved salt in water and added more as it evaporated. They turned out wonderful!


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  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 1455 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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